Peanut Butter Cookies
We have a new family member. And no, it’s not a baby or a fluffy puppy. It’s an adult human being with blonde hair, blue eyes and lots of patience (we hope, haha).
Anyhow, her name is Julia and from now on, she will be our fabulous administrative coordinator. And today, we’re making Julia’s peanut butter cookies.
You need almost 0.5 cup peanut butter, two small bananas, 1 cup oat flakes, and 3-4 Tbsp soy milk (or other plant-based milk).
Add to a blender together with 1 Tbsp cinnamon and 1/2 Tbsp cardamom and process until the mixture forms a dough.
According to Julia, we should now place the dough in a pastry bag and carefully pipe the dough into round balls, and place them on a baking sheet lined with parchment paper. Seriously, a pastry bag? Us? Lina and Mia? My gosh, you can tell she’s the newest addition to the family.
But if you’re on team Jullan, you better start piping those cookies.
And if not, do your best to break off chunks of dough and place them on the parchment paper. Then press the cookies down with the back of a fork to squash them a little.
Then chop some very, very dark chocolate (preferably 80%). Sprinkle the cookies with dark chocolate, coconut flakes, sliced almonds and a tiny bit of salt. Bake in the oven at 300° F (150° C), or less if you have time to wait, for 25-30 minutes.
Prefer a sweeter cookie?
Add 8 dates instead of the bananas. This will give you a sweeter and chewier cookie. Play around and see what happens!